News
Melons: How can I select a good melon in the market?
In the middle of the summer a lot of e-mails arrive in my Kitchen Shrink inbox asking the same question, “is there a secret to finding a melon that is sweet and flavorful.” While that’s not so easy in the winter when melons come from far away as it is now that they are coming…
Carrot “Fettuccine” with Spicy Shrimp
This recipe from Sara Moulton Cooks at Home is the happy result of an unhappy incident. My friend and fellow chef Sandy Gluck was trying out for a job at a very fancy cutting-edge restaurant in New York City in the early eighties. One of the many reasons she decided…
Olives: Substituting Ripe Olives
Jerry e-mailed the Kitchen Shrink that he couldn’t find the Kalamata olives called for in a recipe he wanted to try and wondered if you can substitute canned California ripe olives for Kalamata olives in a recipe? Canned California ripe olives and oil-cured European ripe olives are really very different…
Sara's Secrets is now airing on the Cooking Channel
My old Food Network Show, “Sara’s Secrets,” is now airing on the new Cooking Channel which launched several months ago. “Sara’s Secrets” is on every morning, Monday through Friday at 7AM. The Cooking Channel (managed by the same folks that own Food Network) will replace the Fine Living Channel. So…
Sara’s Secrets is now airing on the Cooking Channel
My old Food Network Show, “Sara’s Secrets,” is now airing on the new Cooking Channel which launched several months ago. “Sara’s Secrets” is on every morning, Monday through Friday at 7AM. The Cooking Channel (managed by the same folks that own Food Network) will replace the Fine Living Channel. So…
The Perfect Apron
I cannot cook without putting on an apron first. It is almost like my hands don’t work unless I do. I don’t understand how someone can cook a whole meal just wearing their regular clothes without protection. My apron has the same effect on me as my glasses, it helps…
Parmigiano-Reggiano: How can I tell that I am buying real Parmigiano-Reggiano?
Mary e-mailed the Kitchen Shrink that she would like to try Parmigiano-Reggiano but found the cheese department of her market confusing and wasn’t sure how she could tell she was getting the right cheese. There are several hard cheeses on the market that are similar to Parmigiano-Reggiano in color but…
I Dusted Off My Slow Cooker
I have no idea why I have chosen this last week to rediscover my slow cooker. It is 70 degrees outside and I have my bastardized version of Italian Sunday “gravy” (aka tomato sauce with meat) cooking on low in the slow cooker on my kitchen counter. I had to…
Indian Scrambled Eggs with Pappadams
My favorite eggs are poached or fried (I love those runny yolks), but scrambled eggs are a close second, as long as they’re properly cooked. The right way to do it is slowly and at a very low temperature; this guarantees the eggs’ creaminess, but it also requires a measure…
Egg, Canadian Bacon, and Cheddar Biscuit Sandwiches
This hearty sandwich from Sara’s Secrets for Weeknight Meals (page 103) is featured on Episode 104 of my public television show, Sara’s Weeknight Meals. Lots of folks prefer breakfast to any other meal. These range from the relative few who pour themselves a bowl of cereal in the evening and…